CN1236577A - Technology for cooking delicious chicken as instant food - Google Patents
Technology for cooking delicious chicken as instant food Download PDFInfo
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- CN1236577A CN1236577A CN99106534A CN99106534A CN1236577A CN 1236577 A CN1236577 A CN 1236577A CN 99106534 A CN99106534 A CN 99106534A CN 99106534 A CN99106534 A CN 99106534A CN 1236577 A CN1236577 A CN 1236577A
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Abstract
A delicious chicken as fast food for immediate eating is prepared through such technological steps as moulding chicken, frying in oil, preparing soup, immersing, cooking, frying for dewatering, cooling, packing and sterilization. Many components of Chinese-medicinal materials, compound amino acids, activated calcium and lactobacillus are added during preparing soup. Its advantages are simple preparing process, no loss of nutrients and water, long storage period without anticeptic, high transform rate of protein, unique taste and health-care function.
Description
The present invention relates to a kind of processing technology thereof of poultry meat based article, the processing method of especially a kind of instant delicious chicken.
Poultry is one of main food variety of human picked-up animal protein, fat and other nutrition.Along with developing rapidly of poultry farming, poultry output improves constantly, and simultaneously, the raising of people's living standard and the change of consumption idea have proposed new, higher requirement all for the industrialization processing of poultry.Traditional, workshop-based poultry processing method can not satisfy various new demands in the market, thus some new poultry processing methods constantly by people's exploitation, release.Chinese patent CN1070807A discloses a kind of " plate process for making chicken ", and its main technique feature is after pickling the chicken body with special halogen material with salt, salts down and squeezes integer technology and make product through the cylinder of airing and quadruplication.This processing technology thereof complicated operation, technological process is long, the chicken body through airing and pickling and squeezing repeatedly after, part nutrition is destroyed, moisture content runs off in a large number, should not be directly edible as instant product, and mouthfeel is harder when edible.This plate chicken only is to use as food, and function is comparatively single.
Purpose of the present invention just is to overcome above-mentioned weak point of the prior art, it is simple to propose a kind of manufacture craft, operating process is short, its product had both kept original nutrition of chicken body and moisture content not to be destroyed and had run off, can under the prerequisite of not adding anticorrisive agent, prolong storage period again, the protein transform rate height, unique flavor, but also have the instant delicious chicken processing method of miscellaneous functions such as drug therapy and health care.
Purpose of the present invention can reach by implementing following technical proposal, promptly operates by following processing step:
1) chicken figure modelling: technology is carried out moulding to the chicken body routinely;
2) fried painted: will be with water: white sugar: yellow rice wine be smeared the chicken body in the feed liquid of 2: 3: 5 ratio preparation, with vegetable oil fried system 5～10 minutes under 130～150 ℃ of temperature, picks up drop oil then;
3) preparation halogen material: earlier by dropping in 30 weight parts waters with greatly, fennel seeds, cloves, Chinese prickly ash, cassia bark, fructus amomi, dried orange peel, the roots of Dahurain angelica etc. are formed conventional base perfume 0.1～0.2 weight portion, boil after 20～30 minutes and add again to give birth to Huai Shan, cardamom, Radix Codonopsis, Ligusticum wallichii, almond, arctic stilbene, Salvia japonica, coriandrum and mixed amino acid, the calcium activated tablet, functional auxiliary materials 0.2～2.5 weight portion that the lactic acid bacteria tablet is formed, after boiling 40～60 minutes, drop into sucrose more respectively, ginger, very light blue each 0.1～1.5 weight portion, liquor 1.5～2.0 weight portions, refined oil 5～9 weight portions and purified salt 1.3～2.0 weight portions, the back filter residue that stirs is stand-by;
4) soaking halogen boils: will through fried chicken body after painted by 2.0～3.0 weight ratios doubly the halogen feed liquid immersion of putting into above-mentioned preparation and boiled 40～70 minutes, pull out and drain saltwater brine water;
5) fried system dehydration: will the chicken body after halogen boils put into 130～150 ℃ the fried system of vegetable oil 5～10 minutes, pick up rapidly;
6) cooling packing: treat after the chicken body of fried system dehydration cools off 30～50 minutes naturally, to vacuumize inner packing;
7) disinfection: inner packing chicken body was warming up to 120～125 ℃ in 30～40 minutes, and kept constant temperature 3～8 minutes;
8) package storage: cool off at normal temperatures after 4～8 hours through the inner packing chicken body of disinfection test, external packing, warehouse-in store.
In above-mentioned processing step, adopt following technology and parameter will obtain better technique effect: in above-mentioned fried painted operation, the vegetable oil temperature control is good at 140 ℃, and fried preferably 5～6 minutes system time; In preparation halogen material process, the weight proportion of the mixed amino acid that is added, calcium activated tablet and lactic acid bacteria tablet and water the best was respectively 0.4: 0.0125: 0.025: 30000; Above-mentioned mixed amino acid, calcium activated tablet and lactic acid bacteria tablet are most water in advance dilution or immersions before batching is used, dissolve; In fried system dehydration procedure, the best fried gentle time of system oil is respectively 135 ℃ and 7～8 minutes, and in the disinfection operation, its best thermostatically controlled temp is 121 ℃, and best constant temperature time is 5 minutes.
Below for non-limiting example of the present invention: with light chicken body routinely technology carry out moulding, smear chicken body whole body with the feed liquid of mixing by water 2 weight portions, white sugar 3 weight portions and yellow rice wine 5 weight portions, put into the heat oil pot that fills vegetable oil then, its control temperature and time is respectively 140 ℃ and 5 minutes, and drop oil is stand-by.In addition, in 30 kilograms clear water, add conventional base perfumes such as anise 15 grams, fennel seeds 10 grams, cloves 12 grams, Chinese prickly ash 15 grams, cassia bark 10 grams, fructus amomi 12 grams, dried orange peel 14 grams, the root of Dahurain angelica 12 grams earlier, and boiled 30 minutes.When continuing to boil, add again functional auxiliary material give birth to mountain, Huaihe River 15 grams, cardamom 10 grams, Radix Codonopsis 15 grams, Ligusticum wallichii 14 grams, almond 14 grams, arctic stilbene 10 grams, coriandrum 10 grams, Salvia japonica 12 grams and select in advance that a small amount of clear water soaks for use, 250 milligrams in lysed 17 kinds of Moriamin Ss 200 grams, 125 milligrams in calcium activated tablet and lactein tablet, and continued to boil 30 minutes.Again with sucrose 100 grams, liquor 160 grams, ginger 150, very light blue 100 grams, 7 kilograms in refining soya-bean oil, 1.5 kilograms of purified salts, back elimination sediment stirs at last.The saltwater brine immersion halogen that above-mentioned 60 kilograms of fried painted good chicken bodies are put into through filter residue boiled 60 minutes, pulled out and drained saltwater brine water, directly put into the plant oil cauldron, kept 140 ℃ of oil temperature can pick up drop oil in 5 minutes.Leave standstill 30 minutes at normal temperatures naturally after the cooling, vacuumize with resistant to elevated temperatures plastics and to pack.In high-temperature disinfection cabinet, be warming up to 121 ℃ immediately, and kept constant temperature 5 minutes with 40 fens clock times.Through cooling and tested and carry out external packing after the cooling naturally in 4 hours, promptly can be used as the storage of finished product warehouse-in with polybag.
The present invention compared with prior art, it is simple to have manufacture craft, operating process is short, its product both kept The original nutrition of chicken body and part moisture content do not destroy and run off, again can be downward in the situation of not adding anticorrisive agent Long freshness date, the protein transform rate height, unique flavor, and the miscellaneous functions such as drug therapy and health care are arranged with namely Opening instant characteristics, is a kind of multi-functional health care, nutrient instant food.
Claims (6)
1, the processing method of a kind of instant delicious chicken, its technical matters step is:
A. chicken figure modelling: technology is carried out moulding to the chicken body routinely;
B. fried painted: will be with water: white sugar: yellow rice wine be smeared the chicken body in the feed liquid of 2: 3: 5 ratio preparation, with vegetable oil fried system 5～10 minutes under 130～150 ℃ of temperature, picks up drop oil then;
C. prepare the halogen material: earlier by dropping in 30 weight parts waters with greatly, fennel seeds, cloves, Chinese prickly ash, cassia bark, fructus amomi, dried orange peel, the roots of Dahurain angelica etc. are formed conventional base perfume 0.1～0.2 weight portion, boil after 20～30 minutes and add again to give birth to Huai Shan, cardamom, Radix Codonopsis, Ligusticum wallichii, almond, arctic stilbene, Salvia japonica, coriandrum and mixed amino acid, the calcium activated tablet, functional auxiliary materials 0.2～2.5 weight portion that the lactic acid bacteria tablet is formed, after boiling 40～60 minutes, drop into sucrose more respectively, ginger, very light blue each 0.1～1.5 weight portion, liquor 1.5～2.0 weight portions, refined oil 5～9 weight portions and purified salt 1.3～2.0 weight portions, the back filter residue that stirs is stand-by;
D. soaking halogen boils: will soak and boil 40～70 minutes by 2.0～3.0 weight ratios halogen feed liquid of putting into above-mentioned preparation doubly through fried chicken body after painted, and pull out and drain saltwater brine water;
E. fried system dehydration: will the chicken body after halogen boils put into 130～150 ℃ the fried system of vegetable oil 5～10 minutes, pick up rapidly;
F. cooling packing: treat after the chicken body of fried system dehydration cools off 30～50 minutes naturally, to vacuumize inner packing;
G. disinfection: inner packing chicken body was warming up to 120～125 ℃ in 30～40 minutes, and kept constant temperature 3～8 minutes;
H. package storage: cool off at normal temperatures after 4～8 hours through the inner packing chicken body of disinfection test, external packing, warehouse-in store.
2, the processing method of a kind of instant delicious chicken according to claim 1 is characterized in that in the fried painted operation, the vegetable oil temperature is 140 ℃, and the fried system time is 5～6 minutes.
3, the processing method of a kind of instant delicious chicken according to claim 1, it is characterized in that preparing in the halogen material process, the optimum weight proportioning of the mixed amino acid that is added, calcium activated tablet and lactic acid bacteria tablet and water was respectively 0.4: 0.0 125: 0.025: 30000.
4, according to the processing method of claim 1 or 3 described a kind of instant delicious chickens, it is characterized in that preparing in the halogen material process, the mixed amino acid that is added, calcium activated tablet and lactic acid bacteria tablet water in advance before use dilute or soak, dissolve.
5, the processing method of a kind of instant delicious chicken according to claim 1 is characterized in that the vegetable oil temperature is 135 ℃ in the fried system dehydration procedure, and the fried system time is 7～8 minutes.
6, the processing method of a kind of instant delicious chicken according to claim 1 is characterized in that in the disinfection operation, and the temperature and time of constant temperature is controlled at 121 ℃ and 5 minutes respectively.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN99106534A CN1236577A (en) | 1999-05-19 | 1999-05-19 | Technology for cooking delicious chicken as instant food |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN99106534A CN1236577A (en) | 1999-05-19 | 1999-05-19 | Technology for cooking delicious chicken as instant food |
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| Publication Number | Publication Date |
|---|---|
| CN1236577A true CN1236577A (en) | 1999-12-01 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN99106534A Pending CN1236577A (en) | 1999-05-19 | 1999-05-19 | Technology for cooking delicious chicken as instant food |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102266074A (en) * | 2011-06-24 | 2011-12-07 | 河南省淇县永达食业有限公司 | Method for cooking braised chicken chips with brown sauce |
| CN102366118A (en) * | 2011-10-20 | 2012-03-07 | 重庆鲁渝立强食品有限公司 | Processing technology of spiced chicken hearts and spiced chicken gizzards |
| CN102835676A (en) * | 2012-09-29 | 2012-12-26 | 辛海波 | Processing method for fragrant solomonseal rhizome lily chicken |
| CN1949982B (en) * | 2004-04-28 | 2013-11-13 | 丹尼斯科公司 | Process for seeding a media with microorganism in form of a tablet |
| CN106578108A (en) * | 2015-10-20 | 2017-04-26 | 浙江地道食品有限公司 | Meat analogue production and processing technology |
| CN106666441A (en) * | 2016-12-30 | 2017-05-17 | 安徽省家乡食品集团有限公司 | Method for making fresh pheasant convenient dish |
| CN106901227A (en) * | 2016-12-30 | 2017-06-30 | 安徽省家乡食品集团有限公司 | It is a kind of to take off the preparation method that pork leg's upper part facilitates dish |
-
1999
- 1999-05-19 CN CN99106534A patent/CN1236577A/en active Pending
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1949982B (en) * | 2004-04-28 | 2013-11-13 | 丹尼斯科公司 | Process for seeding a media with microorganism in form of a tablet |
| CN102266074A (en) * | 2011-06-24 | 2011-12-07 | 河南省淇县永达食业有限公司 | Method for cooking braised chicken chips with brown sauce |
| CN102366118A (en) * | 2011-10-20 | 2012-03-07 | 重庆鲁渝立强食品有限公司 | Processing technology of spiced chicken hearts and spiced chicken gizzards |
| CN102366118B (en) * | 2011-10-20 | 2014-01-15 | 重庆鲁渝立强食品有限公司 | Processing technology of spiced chicken hearts and spiced chicken gizzards |
| CN102835676A (en) * | 2012-09-29 | 2012-12-26 | 辛海波 | Processing method for fragrant solomonseal rhizome lily chicken |
| CN106578108A (en) * | 2015-10-20 | 2017-04-26 | 浙江地道食品有限公司 | Meat analogue production and processing technology |
| CN106666441A (en) * | 2016-12-30 | 2017-05-17 | 安徽省家乡食品集团有限公司 | Method for making fresh pheasant convenient dish |
| CN106901227A (en) * | 2016-12-30 | 2017-06-30 | 安徽省家乡食品集团有限公司 | It is a kind of to take off the preparation method that pork leg's upper part facilitates dish |
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